Beef and Pine Nut Samboussek

A thin, crispy pastry that snaps to reveal a juicy beef filling, seasoned with warm spices and toasted pine nuts. The aroma of cumin and seared meat fills the kitchen.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 600
• Protein: 27 g
• Carbs: 53 g
• Fat: 30 g

Ingredients

• 250 g Wheat flour ( sifted )
• 120 ml Mineral water ( lukewarm )
• 50 ml Extra virgin olive oil ( for the dough )
• 1 pinch Gray sea salt
• 300 g Ground beef 15% fat
• 1 piece Onion ( finely minced )
• 30 g Pine nut ( toasted )
• 1 tsp Allspice
• 1 pinch Cinnamon powder
• 5 piece Mint fresh ( leaves chopped )
• 1 tsp Sumac ( powder )

Instructions

1. Dough preparation

   In a mixing bowl, combine the flour, salt, and olive oil. Gradually incorporate the water. Knead until the dough is supple, smooth, and no longer sticks to your fingers. Let it rest for 30 minutes under a damp cloth.

2. Cooking the filling

   Sauté the chopped onion in a drizzle of oil until translucent. Add the ground beef. Sear over high heat to brown the meat without it releasing too much juice. Stir in the spices (allspice, cinnamon, sumac), salt, and pepper.

3. Finishing the filling

   Off the heat, add the dry-roasted pine nuts and the chopped mint. The filling should be dry but glossy. Allow to cool completely before shaping.

4. Shaping the turnovers

   Roll out the dough thinly on a floured work surface. Cut out circles with a cookie cutter. Place a spoonful of filling in the center, fold into a half-moon shape, and pinch the edges firmly to seal.

5. Frying and serving

   Deep-fry the sambousseks in oil at 180°C. When they are golden brown and the crust is blistered and crispy, drain on paper towels. Serve immediately.

Chef's tips

• The dough must rest to lose its elasticity, otherwise it will shrink when shaping.
• If the edges don't stick, dampen them very lightly with a brush of water.
• Do not overcrowd the frying pan to maintain a constant temperature and ensure a crispy crust.

Storage

Store for 2 days in the fridge. To restore crispiness, reheat for 5 minutes in a hot oven (180°C).